So, what is the best way to follow a Meatless Monday post? Why a big, meaty one of course! Even jwa, who is not a huge fan of meatloaf was on board with this meal. Danish Meatloaf…who knew? The bacon gets nice and crispy in places and helps keep the meat all moist (the cream helps that too, actually), and there’s lingonberry jelly in the gravy giving it that extra-Nordic flair.
Originally, the recipe said that this serves 8 but I just don’t see how that is at all possible (and it’s not like I’m all Ron Swanson or anything) — we got about four servings, dinner and lunches the next day.
On the side I made some braised greens and we split a Hasselback Potato (just one! sensible!), kind of following this recipe from Nigella, but adding some smoked paprika and Parmesan cheese (and baking at 400 degrees F). That’s something I’ve always wanted to try, ever since seeing what seems like a million photos of this potato dish on Pinterest. The verdict is that I’ll most definitely make this again. The meatloaf as well. Such a delicious, cold-weather appropriate, Scandinavian meal. You . . . → Read More: Danish Meatloaf with Bacon (Forloren Hare)
This week’s French Fridays with Dorie was fairly interesting — pork tenderloin, cut into pieces, browned and then cooked quickly in orange juice, zest and segments, cardamom and onion. So, um, I changed a few things.
Originally, the diced onions were to be added with the orange, but I caramelized those a bit first thing, then removed them and browned the pork. I added the onions back in when I added the rest of the ingredients. I just wasn’t really into the idea of boiled diced onions, when I could brown them at the beginning and give them a sweeter flavor.
Also, I only made a half recipe and I put my cardamom seeds in a spice bag so I wouldn’t have to fish them out before serving.
Oh and I only cooked my pork for about five minutes in the sauce, as I wanted to pull it out before it overcooked (plus, I think I cut my pork a bit smaller than I should have). I just kept it warm under foil while I finished the sauce.
Everyone’s posts are here and my photos are below.
. . . → Read More: FFwD: Fresh Orange Pork Tenderloin
What is there to say about a giant pot of Ragù Bolognese? That it’s red, and hearty and that it’s full of meat. That it’s delicious…well, yes, of course that. Maybe also that it’s easy to misread the original recipe and get prosciutto instead of pancetta. And maybe that it wasn’t even noticed until days afterwards, when the recipe was going to be posted here. All of these things are true.
Since the pancetta-prusciutto mishap, I’ve actually looked at other Bolognese recipes and some of them do use prusciutto. So there. I feel a bit better about that now. But even without that validation, I still would have posted it exactly how I made it, because it was really, really good. Thick and meaty and everything you could want on a cold Saturday in January (unless you’re a vegetarian).
I think this also illustrates my approach to cooking, it should be fun and not too stressful. So I accidentally got prosciutto instead of pancetta…did the world end? No. I didn’t even notice my mistake until days later and besides, the meal was still delicious. Sometimes you will add a little too much/too little . . . → Read More: (Semi-Classic) Ragù Bolognese with Pasta
Some days there is nothing better than having something tasty simmering away in a slow cooker. The house starts smelling delicious about maybe hour two and it just keeps getting better smelling ALL DAY. So wonderful. This is one of those recipes that you definitely want going for 7-8 hours on a cold winter day.
Strangely, I haven’t really done that much with pork shoulder before, just a handful of recipes, but I think this one is definitely a keeper. I chose to use Ponzu Sauce (soy sauce with citrus) because the sodium content was even less than the low sodium soy sauce I had and I thought that the citrus notes would work really well here. I used my Kitchen Ninja for this recipe, in the regular slow cooker setting.
Also I’m trying out a new format here — photos first and then recipe.
Sweet and Spicy Asian Pork Shoulder (Slow Cooker)
Adapted from Real Simple Magazine; serves . . . → Read More: Sweet and Spicy Asian Pork Shoulder (Slow Cooker Recipe)
The end of summer, huh…then how come we are still in the 80′s? Hopefully, this will be the last week of that and we’ll start to see more proper fall weather (cool and sunny). But in the meantime, I guess it’s still nice to be able to haul the grill out of the garage and whip up some succulent pork chops with a sweet and spicy peach sauce. Especially when the pepper in the sauce came from your own garden.
If you do want to make this dish in the late fall or winter, you could use some frozen peaches or a mango for the sauce. And I think you could also use an indoor grill pan and after searing, just finish the chops in the oven.
Also anise seed? Very underrated seed…it is a superstar.
Grilled Pork Chops with Anise Seed Rub and Peach Mojo
Adapted from Gourmet magazine. Serves 2. Note: If you have the time, brush the anise seed rub on the pork and refrigerate 3-4 hours before grilling.
1 small peach, peeled and coarsely chopped
2 Tbsp fresh lime juice
1 large garlic clove
1/2 jalapeño pepper, diced
1/2 salt, or to . . . → Read More: Grilled Pork Chops with Anise Seed Rub and Peach Mojo